Effect of added herb extracts on oxidative stability of ghee (butter oil) during accelerated oxidation condition

Pawar, Nilkanth; Gandhi, Kamal; Purohit, Akash; Arora, Sumit; Singh, Raushan Kumar

doi:10.1007/s13197-012-0781-1

Cited by 48 publications

(36 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Karaaslan et al (2011) also found higher antioxidant power in grape extract fortified yogurt with higher anthocyanin content than control yogurt. Pawar et al (2012) incorporated different herbs into ghee and they found that antioxidative activity of the herbs decreased in the order-vidarikand (Pueraia tuberosa)>ashwagandha>-shatavari. Modi (2009) reported that the incorporation of mango pulp enhanced the antioxidant activity of sweetened mango dahi by1.64 fold as compared to control sweetened dahi.…”

Section: Total Antioxidant Capacity (Tac) By Abts Methodsmentioning

confidence: 99%

Stability and quality of herb (Pueraria Tuberosa)-milk model system

2013

Self Cite

View full text Add to dashboard Cite

The medicinal benefits of herbs could be conveyed via certain foods as carriers. Milk is one of the important carrier which has been effectively used to deliver phytochemicals presents in herbs (mainly polyphenols) for targeted health benefits in the traditional Indian system of medical science. The present study was conducted to evaluate the effect of herb components (Pueraria tuberosa) on properties of Pueraria tuberosa-milk model system. The herb was added into cow milk on the basis of sensory evaluation (0.4 %) by using 9-point hedonic scale. The physical and chemical changes were evaluated after various processing treatments viz. pasteurization (72°C, 15 s), sterilization (121°C, 15 min), separation etc. These changes were determined using viscosity, hydroxy methyl furfural (HMF) value, ethanol stability, colour characteristics and trolox equivalent antioxidant capacity (TEAC). It was observed that addition of Pueraria tuberosa to milk resulted in decreased HMF content, ethanol stability and lightness whereas antioxidant activity, redness and yellowness increased as compared to control. It can be concluded that addition of Pueraria tuberosa to milk at 0.4 % concentration altered the functional properties of milk and Pueraira tuberosa could be suitable for preparation of low heat treated functional dairy food products.

show abstract

Section: Total Antioxidant Capacity (Tac) By Abts Methodsmentioning

confidence: 99%

Stability and quality of herb (Pueraria Tuberosa)-milk model system

2013

Self Cite

View full text Add to dashboard Cite

show abstract

“…It was found to be a better source of antioxidant as compared to BHT and BHA Patel et al (2013). observed that extracts of coriander (steam distilled and oleoresin) significantly inhibited the peroxide development throughout the 21 days of storage at 80 8C as compared to the control Pawar, Gandhi, Purohit, Arora, & Singh, (2014). observed that vidarikand, shatavari and ashwagandha extracts (aqueous and ethanolic) significantly (p < .05) lowered the peroxide value throughout 21 days of storage at 80 6 1 8C as compared to the control.…”

mentioning

confidence: 99%

Evaluation of commonly used herbs to enhance shelf life of ghee against oxidative deterioration

Kapadiya

Aparnathi

2018

J Food Process Preserv

View full text Add to dashboard Cite

The study was conducted to evaluate potential of commonly used herbs as an antioxidant in ghee to extend the shelf‐life by retarding oxidative reactions during its storage. Ghee samples were analysed for early‐stage oxidative deterioration by peroxide value and flavor score in an accelerated storage study at intervals of 2 days till all the ghee samples became unacceptable in sensory evaluation. Among all the 14 types of herbs, betel leaves and curry leaves were found promising in retarding the oxidation as well as flavor deterioration of ghee during storage. Betel leaves had significant (p < .05) ability to enhance the antioxidant potential of ghee in terms of peroxide value, flavor score, and also retain their yellow color, whereas curry leaves had significant (p < .05) ability to enhance the antioxidant potential of ghee in terms of flavor score and retain their yellow color. Practical applications The development of rancidity in the ghee leads to formation of off‐flavor and such an oxidized product is not accepted by the consumer; this leads to economic loss to the manufacturer. Betel leaves added ghee possesses good potential to act as an antioxidant/free radical scavenger and thus could help in prevention of many free radical related disorders. Standardized/Optimized curry leaves for appropriate stage and rate could also act as an antioxidant/free radical scavenger and help in prevention of many free radical related disorders. Addition of herbs in preparation of ghee offers health benefits to the consumers in addition to increase in stability of ghee against oxidative deterioration. These dual benefits of the herbal ghee help in improving the marketing prospects of the products.

show abstract

“…Previous studies on ghee intimated that various herb extracts prevented ghee from oxidative deterioration at addition levels of 0.5% to 1% (w/w) (Pawar et al . ,b). Furthermore, Prevention of food adulteration act (PFA) rules (1976) have limited the addition of BHA to the rate of 0.02% (w/w).…”

Section: Introductionmentioning

confidence: 97%

An assessment of the antioxidant potential of coriander extracts in ghee when stored at high temperature and during deep fat frying

Patel

Shende

Arora

et al. 2012

Int J of Dairy Tech

Self Cite

View full text Add to dashboard Cite

A coriander extract was evaluated for its potential to increase oxidative stability of ghee. Antioxidant activity using b-carotene-linoleic acid model system and radical scavenging activity by 2-diphenyl-1-picrylhydrazyl hydrate free (DPPH) was higher in steam distilled extract compared to its oleoresin counterpart. Steam distilled extract and oleoresin were significantly effective in retarding the deterioration of ghee relative to control, as observed in peroxide value, conjugated dienes, thiobarbituric acid (TBA) value and oxidative stability index at the end of 21 days of storage. However, these were less effective than butylated hydroxyanisole (BHA). During deep fat frying, steam distilled extracts showed higher antioxidant activity compared to oleoresin and BHA.

show abstract

Effect of added herb extracts on oxidative stability of ghee (butter oil) during accelerated oxidation condition

Cited by 48 publications

References 28 publications

Stability and quality of herb (Pueraria Tuberosa)-milk model system

Stability and quality of herb (Pueraria Tuberosa)-milk model system

Evaluation of commonly used herbs to enhance shelf life of ghee against oxidative deterioration

An assessment of the antioxidant potential of coriander extracts in ghee when stored at high temperature and during deep fat frying

Contact Info

Product

Resources

About